Savoy cabbage pasta bake

For a change, I thought I would make our regular pasta bake, using salami and mozzarella, but use savoy cabbage instead of actual pasta. To balance the saltiness of the salami I added a good few tablespoons of blackcurrant jam. It might seem unusual, but it worked really well and shall be made again.

We served it with air-fried roast potatoes to make up for the missing carbs!

Savoy cabbage pasta bake

Served with scrumptious roasties.
Servings:	Serves 2
Calories per serving:	870
Ready in:	55 minutes
Prep. time:	15 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Chef
First published:	17th October 2019

Best recipe review Delish! 5/5 What a grand idea! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Two thirds of a small savoy cabbage, tender leaves, finely chopped.
• A chicken stock cube
• 6 scant teaspoons of blackcurrant jam
• 2 125g balls of mozzarella cheese
• 150g salami, sliced fairly thinly and then chopped
• A handful of Panko breadcrumbs
• Fresh parsley, chopped
• Olive oil

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Blanch the chopped cabbage for 4 minutes in boiling water to which the stock cube has been added.
2. While the cabbage is cooking, drain the mozarella, tear it into small pieces and allow it to drain over a sieve to remove excess water.
3. Drain the cabbage
4. Oli the baking tray / dish with olive oil
5. Spread the chopped cabbage into the dish and sprinkle with chopped parsley and black pepper.
6. Layer the mozzarella and salami, leaving a layer of salami on the top. We like crispy salami!
7. Top with Panko breadcrumbs and a quick spray of olive oil.
8. Bake for about 40 minutes, checking after 25.

• 

  Baked and crispy

• 

  Raedy for the oven

Serving suggestions

Serve with air fried roast potatoes

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